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Fattoush Salad
Fattoush Salad
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Wholesome fattoush salad: crispy pita chips, fresh veggies, tangy dressing. Ready in 30 mins for summer refreshment.
Ingredients:
  • For the pita chips:
  • 2 rounds pita bread (8- to 12-inches)
  • Olive oil (for toasting the pita)
  • Salt and pepper, to taste
  • For the salad:
  • 4 Persian, pickling, or other small cucumbers, thinly sliced (or 1 English cucumber, trimmed, halved vertically, and thinly sliced)
  • 4 radishes, trimmed and thinly sliced
  • 2 large tomatoes, cored and cut into 1-inch pieces
  • 1/2 pint cherry tomatoes, halved
  • 1/4 red onion, very thinly sliced
  • 1/4 cup sliced scallions, white and light green parts
  • For the dressing:
  • Juice of 1 lemon, or more to taste
  • 4 tablespoons olive oil
  • Large handful fresh mint leaves, coarsely chopped
  • Large handful fresh parsley leaves, coarsely chopped
Instructions:
  • To make the pita chips, preheat the oven to 375°F. Cut the pita round into 1-inch pieces using kitchen shears. Drizzle the pieces with a touch of olive oil evenly. Mix well to coat. Season with salt and mix again.
  • 1. Toast the pita chips by spreading them out on a rimmed baking sheet, allowing them to overlap slightly. Bake for 2 minutes, then toss, followed by another 2 minutes of baking. Remove any golden pieces, then bake for 1 to 2 more minutes until all pieces are crisp and golden. Let cool.
  • Combine cucumbers, radishes, large and cherry tomatoes, scallions, and red onion in a large bowl to prepare the vegetables.
  • Just before serving, pour lemon juice, olive oil, salt, and pepper over the salad and toss gently. Mix in mint and parsley. Adjust seasoning to taste with more salt and pepper if desired. Gently add pita chips and serve promptly to keep them crunchy.

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